Olive Oil Biscotti with Hazelnuts & Rose Water

Name: Olive Oil Biscotti with Hazelnuts & Rose Water
Yield: Makes about 30 biscotti
Ingredients: 1¾ cups (9 oz/280 g) (all-purpose) flour; ¼ cup (1½ oz/45 g) whole-wheat flour; ¼ teaspoon baking soda; Kosher salt; ½ cup (4 fl oz/125 ml) olive oil; ½ teaspoon rose water or orange flower water; ½ cup (2½ oz/75 g) blanched and roasted hazelnuts; 1 large egg; 1 teaspoon ground cinnamon; 1 cup (8 oz/250 g) sugar

Preparation info

Makes about
30
biscotti

Difficulty
Medium

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

As I noted earlier, when it comes to cooking of any kind, less is often more, and this recipe is a testament to that philosophy. The combination of rose water and olive oil here results in the perfect little cookie. Accompany with freshly made coffee for the ultimate pairing.

Ingredients

1 large egg
1 cup (8 oz/250 g)

Dessert
Vegetarian

Method

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a stand mixer fitted with the whisk attachment, beat together the egg and sugar on medium speed for 1 minute. Add the cinnamon, oil, ¼